عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0412079615
(Number (ISBN
9780412079610
NATIONAL BIBLIOGRAPHY NUMBER
Number
b555814
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Elementary food science
General Material Designation
[Book]
First Statement of Responsibility
E R Vieira
EDITION STATEMENT
Edition Statement
4. ed
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
New York, N.Y.
Name of Publisher, Distributor, etc.
Chapman & Hall
Date of Publication, Distribution, etc.
1996
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
423 s
SERIES
Series Title
Food Science Texts Series
CONTENTS NOTE
Text of Note
Part 1: Interrelated Food Science Topics. Why Food Science? Composition and Nutritional Value of Foods. Microbial Activity. Food Safety and Sanitation. Quality and Sensory Evaluation of Foods. Regulatory Agencies. Food Labels. Enzyme Reactions. Chemical Reactions. Part 2: Food Processing Methods. Thermal Processing. Drying. Low Temperature Preservation. Food Additives. Part 3: Handling and Processing of Foods. Meat. Dairy Products. Poultry and Eggs. Fish and Shellfish. Cereal Grains. Bakery Products. Fruits and Vegetables. Sugar and Starches. Fats and Oils. Part 4: Food Science and Culinary Arts. Equipment Used in Food Preparation. Food Preparation - An Important Application of Basic Chemistry and Physics. Part 5: Food Science Laboratory Exercises.
TOPICAL NAME USED AS SUBJECT
Food handling.
Food industry and trade.
Levnedsmidler
PERSONAL NAME - PRIMARY RESPONSIBILITY
E R Vieira
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
E R Vieira
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
